BRULEED CAMEMBAY WITH ESPRESSO
1 petit wheel of Camembay
3 tbsp (heaped) super fine sugar
With a sharp knife slice off the top of the wheel.
Sprinkle evenly with the sugar and brulee the top with a chef’s torch or under the salamander till the sugar has caramelized and the cheese begins to bubble.
Serve with a double shot of espresso.